Application of ozone combined with the chilling system on preserving fresh fish has obviously brought about more advantages. This study observed the application of an ozone-slurry ice combined system for maintaining the freshness of two different fishes during storage. The fishes used were red tilapia (Oreochromis niloticus) and short-bodied mackerel (Scomberomorus rastrelliger), using ozone and slurry ice. The experimental design used was factorial using a completely randomized design employed with an ozone concentration of 0 ppm and 3.5 ppm with storage times of 0, 4, 8, 12, and 16 days. The parameters observed included: peroxide value (PV), total volatile base nitrogen (TVBN), total viable count (TVC), and a sensory test. The parametric data were analyzed using ANOVA and followed by least significant difference (LSD), whereas the non-parametric data were analyzed using the Kruskal Wallis test followed by multiple comparison tests. Ozone and slurry ice treatment of different concentrations had a significant (p<0.05) effect on the TVBN, the PV, and the TVC. The interaction of ozone and slurry ice provided no significant difference (p>0.05) in both samples.A sensory evaluation in both samples showed good correlation with TVC. This study showed that ozone and slurry ice could maintain the samples freshness during storage.
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